Description
Comforting creamy orzo with roasted butternut squash and spinach brings Mediterranean warmth to your dinner table. Nutty parmesan, tender roasted squash, and silky orzo create a harmonious blend that invites you to savor each delightful spoonful.
Ingredients
Scale
Produce and Herbs:
- 2 cups butternut squash, peeled and diced (½-inch cubes)
- 2 cups fresh spinach, roughly chopped
- 2 cloves garlic, minced
- ½ teaspoon lemon zest
- Fresh parsley or basil, chopped
Pasta and Dairy:
- 1 cup orzo pasta
- ½ cup heavy cream (or half-and-half)
- ½ cup grated Parmesan cheese
- Extra Parmesan cheese
- 1 tablespoon butter or olive oil
Seasonings and Liquids:
- 1 tablespoon olive oil
- 2 cups vegetable broth (or chicken broth)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika (optional)
- ¼ teaspoon red pepper flakes (optional)
Instructions
- Prepare the butternut squash by cutting into uniform cubes, ensuring even sizing for consistent roasting. Massage with olive oil and sprinkle with garlic powder, smoked paprika, salt, and pepper.
- Arrange the seasoned squash cubes on a parchment-lined baking sheet, creating a single layer to promote caramelization. Roast in a preheated oven at 400F (200C) for 20-25 minutes, rotating midway to achieve golden edges.
- While squash roasts, select a large skillet and warm olive oil over medium heat. Mince fresh garlic and sauté until aromatic, releasing its rich fragrance.
- Add orzo to the skillet, gently toasting the pasta to enhance its nutty flavor. Pour vegetable broth gradually, stirring to prevent sticking and promote even cooking.
- Simmer orzo until tender and liquid reduces, creating a creamy texture. Lower heat and introduce heavy cream, stirring continuously to prevent scorching.
- Incorporate freshly grated Parmesan cheese, creating a silky sauce. Season with black pepper and red pepper flakes for subtle heat.
- Gently fold chopped spinach into the creamy mixture, allowing leaves to wilt naturally and integrate their vibrant green color.
- Carefully fold roasted butternut squash into the orzo, preserving the squash’s caramelized texture. Finish with bright lemon zest for a citrusy note.
- Plate the dish, garnishing with additional Parmesan and fresh herbs. Serve immediately to enjoy optimal temperature and texture.
Notes
- Customize roasting spices by swapping smoked paprika with cumin or curry powder for an exotic flavor profile that transforms the dish’s entire character.
- Ensure butternut squash caramelizes evenly by cutting into uniform 1/2-inch cubes and leaving enough space between pieces on the baking sheet to prevent steaming.
- Create a lighter version by substituting heavy cream with Greek yogurt or coconut milk, which maintains creamy texture while reducing overall calorie content.
- Make this recipe vegan-friendly by replacing Parmesan with nutritional yeast, using plant-based butter, and selecting vegetable broth without animal-derived ingredients.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 320
- Sugar: 5g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 30mg